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Pistachio madeleines made with rose water and dipped in white chocolate

Pistachio Rosewater Madeleines

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These airy but buttery Pistachio Madeleines are the perfect little treat for any occasion! Infused with rosewater and dipped in creamy white chocolate!
Course Baking
Cuisine French
Keyword madeleines, pistachio, pistachio madeleines, pistachios, rosewater, white chocolate
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 18 madeleines

Equipment

  • Stand mixer
  • Madeleine Pans

Ingredients

  • 90 g All Purpose Flour, plus more if needed
  • 40 g Shelled, Unsalted Pistachios
  • 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 2 Large Eggs
  • 1/2 cup White Sugar
  • 1/2 tsp Vanilla
  • 1/2 tsp Rosewater
  • 1/4 tsp Pistachio Extract or Almond Extract
  • 1/2 cup Unsalted Butter, melted
  • 1/2 cup Melted White Chocolate, for dipping
  • Crushed Pistachios, for decorating

Instructions

  • Preheat oven to 350°F. Prepare 2 madeleine pans by brushing them well with cooking spray.
  • Add pistachios and flour to a food processor and pulse until the pistachios are well-ground and fine in texture (don’t over process as pistachios will eventually turn into a paste). Place a medium sized mixing bowl over top of a food scale, then sift the flour mixture into the bowl, discarding any large pistachio pieces left over. The mixture should weigh 120g, if it weighs less, then add more flour until 120g is achieved.
  • Add baking powder and salt to the flour mixture, then whisk to combine. Set aside.
  • Add eggs and sugar to a stand mixer fitted with the whip attachment. Turn the stand mixer on high and whip the mixture for about 8 minutes. When done, the batter should look thick, tripled in volume, and it should ribbon off the attachment. Add vanilla, rosewater, and pistachio extract, mix until just combined.
  • Remove the bowl from the stand mixer, then add the dry ingredients to the bowl. Lightly whisk the dry ingredients into the batter, only mixing until just combined.
  • Delicately fold the the melted butter into the batter until it is well combined, but the batter isn’t deflated. It may be easiest to do this in 2 steps: scoop some batter into the melted butter and fold together, then pour that into the rest of the batter, and fold until combined again.
  • Using a 1½” cookie scoop, scoop the batter into the prepare madeleine pans, using the cookie scoop to lightly spread the batter into the pan. Place into the freezer for 15 minutes.
  • Remove the pans from the freezer and place into the oven to bake for 11-12 minutes. Remove from oven and place onto a wire rack to cool.
  • When cooled, dip each madeleine into the melted white chocolate and decorate with crushed pistachios.